Vegan Fall Harvest Salad

Plan for: 20 minutes
Yield: 2 servings

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  • 2-4 cups mixed salad greens
  • 1 cup diced roasted delicata squash (sweet potatoes or any winter squash works!)
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 honey crisp apple, thinly sliced
  • 1/2 cup crumbled plant-based feta or goat cheese (we love Violife!)
  • 1/2 cup candied pecans

For the Candied Pecans:

  • 1 cup pecan halves
  • 1/4 cup brown sugar1 tablespoon water

For the Dressing:

  • 2/3 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove, grated
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 2 tablespoons HOPE Sea  Salt & Olive Oil Hummus
  • Freshly ground black pepper to taste


  1. Prepare the dressing— In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, grated garlic, Dijon mustard, sea salt, freshly ground black pepper and HOPE Sea Salt & Olive Oil Hummus. Whisk until well combined. Set aside.
  2. Make the candied pecans—in a nonstick skillet over medium heat, add water and brown sugar. Heat until bubbly. Add pecans and stir to coat. Cook for additional 2-3 min. Remove from heat, spread onto a layer of parchment and allow pecans to cool.
  3. Assemble the salad— To a large bowl or platter, add mixed salad greens, roasted delicata squash, dried cranberries, sliced honeycrisp apple, roasted, pepitas (pumpkin seeds) , candied pecans and the crumbled vegan feta
    Drizzle the dressing over the salad. Toss everything together. Serve immediately and enjoy! YUM!

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